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G. Cooking Method: all > Cooked With Fat Or Oil > Cooked With Added Fat Or Oil

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Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Color Of Poultry Meat (group results)

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E. Physical State, Shape or Form: Solid
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Color Of Poultry Meat
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour